Vegan Jalapeno Poppers

These savory jalapeño poppers are a great plant-based party or game day appetizer. Diced mushrooms add a "meaty" addition with the absence of bacon, and vegan cheese substitutes keep this appetizer vegan.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 52 Calories

Ingredients

• 1 tablespoon vegetable oil
• ½ cup finely diced onion
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 12 medium jalapeno peppers, sliced in half and seeded
• 1 (8 ounce) package button mushrooms, finely diced
• 1 (8 ounce) tub vegan cream cheese substitute, softened
• 1 cup vegan shredded cheese substitute, divided

Recipe Instructions

Step 1

Bake in the preheated oven for 20 minutes.

Step 2

Preheat the oven to 375 degrees F (190 degrees C). Set jalapeño halves on a baking sheet lined with aluminum foil, open side up.

Step 3

Heat vegetable oil in a skillet over medium-high heat. Add mushrooms, onion, and garlic to the skillet and saute until vegetables are tender and mushrooms have released their liquid, about 8 minutes. Transfer vegetables to a paper towel-lined plate to soak up the excess moisture.

Step 4

Mix mushroom mixture, cream cheese substitute, 3/4 cup shredded cheese substitute, salt, and pepper together in a bowl. Spoon into the jalapeño pepper halves on the baking sheet.

Step 5

Remove from the oven and top with the remaining 1/4 shredded cheese substitute. Broil until the cheese is melted and slightly browned, 1 to 2 minutes.